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Course Description

Chef David Brown is the patisserie/confiserie chef instructor at KCC and formerly the executive pastry chef of the Waikoloa Hilton Hotel. Chef Brown has over thirty-five years of kitchen experience and won gold as a member of the U.S. Pastry Team at the Coupe du Monde competition in Paris in 1993.

Course Outline

Chef Brown can do modern. But his heart lies with the classics. The type of classic American desserts you used to see in bakeries, diners, and lunch counters all across the country. To start, Chef will teach you how to make a traditional American jelly roll with raspberry marmalade, then we'll make real old school cream puffs, and finally, chocolate dipped coconut macaroons with a cherry on top. ​

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and cooking techniques to produce home style dishes. 
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